1/1 Photo of Wisconsin Tuna Cake With Lemon-Dill Sauce
From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet.
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Units: US | Metric
- 1 (12 1/2 ounce) can Starkist tuna, drained and finely flaked
- 3/4 cup seasoned bread crumbs
- 1/4 cup minced green onion
- 2 tablespoons chopped drained red pimientos
- 1 egg
- 1/2 cup low-fat milk
- 1/2 teaspoon grated lemon peel
- 2 tablespoons butter or 2 tablespoons margarine
Lemon Dill Sauce
- 1In a large bowl toss together tuna, bread crumbs. onions, and pimento.
- 2In a small bowl beat together egg and milk; stir in lemon peel.
- 3Stir into tuna mixture; toss until moistened.
- 4With lightly floured hands, shape mixture into eight 4-inch patties.
- 5In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
- 6Place on an ovenproof platter in a 300* oven until ready to serve.
- 7For sauce:
- 8In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
- 9Note: times are approximate.
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Nutritional Facts for Wisconsin Tuna Cake With Lemon-Dill Sauce
Serving Size: 1 (470 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 537.0
- Calories from Fat 100
- Total Fat 11.1 g
- Saturated Fat 5.3 g
- Cholesterol 157.2 mg
- Sodium 1582.4 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 1.4 g
- Sugars 3.3 g
- Protein 86.0 g